In the warmer southern climes, April is when cabbages glow green and the carrots shine like bright orange batons. The bamboos, too, will be sending up creamy yellow tender shoots that can be harvested every morning.

Five-color sticky rice, a traditional festival food for the Zhuang ethnic group in South China, gets its name because the rice is dyed with herbs that yield five colors: black, red, yellow, white and purple.

Every year, when spring arrives stealthily and most vegetables are still growing in greenhouses, jicai is already there in the wild, waiting to excite your senses with its natural green color and fresh aroma.

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